Irish Potato Cheddar Chives (Printable)
Comforting Irish-style soup featuring tender potatoes, sharp cheddar cheese, and fresh chives in a creamy base.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 large russet potatoes, peeled and diced
05 - 1 medium carrot, peeled and diced
06 - 2 stalks celery, diced
→ Liquids
07 - 4 cups vegetable or chicken broth
08 - 1 cup whole milk
→ Dairy & Cheese
09 - 1 cup sharp cheddar cheese, shredded
10 - 1/2 cup heavy cream
→ Seasonings
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon dried thyme
→ Garnish
14 - 3 tablespoons fresh chives, finely chopped
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in diced potatoes and dried thyme. Cook for 2 minutes, stirring occasionally to coat potatoes.
03 - Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until potatoes are very tender.
04 - Partially blend soup with immersion blender, leaving some chunks for texture. Alternatively, transfer half to a standard blender, puree until smooth, and return to pot.
05 - Stir in milk and heavy cream. Heat gently without boiling, then add shredded cheddar. Stir constantly until cheese is fully melted and incorporated.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh chives and additional cheddar cheese.
# Expert Tips:
01 -
- The cheese melts into every spoonful like a warm hug that never lets go
- It comes together faster than deciding what to order for takeout on a Friday night
- Leftovers taste even better the next day, if they make it that far
02 -
- Blending hot soup in a regular blender requires caution unless you want soup on your ceiling
- Add the cheese off the heat because high heat makes cheese separate and turn grainy
- The soup will thicken as it sits, so plan for that when deciding how much broth to use
03 -
- Grate your own cheese because pre-shredded cheese has anti-caking agents that prevent smooth melting
- Warm your bowls before serving to keep the soup hot longer